Cream Horns with Vanilla Bavarian Cream

I made these cream horns for Mother's Day brunch last year. I can't even begin to tell you how yummy they are. Don't let the prettiness frighten you. These are so easy to make- just a bit time consuming.

Just be warned- once you make these you will never be satisified with cream horns from a plain old bakery again...

These would also make a great dessert drizzled with chocolate sauce. Mmmm...

Cream Horns with Vanilla Bavarian Cream

Recipe from Cuisine at Home magazine.
Cream Horns
Prepare:

8 sugar cones
2 sheets frozen puff pastry (use Pepperage Farms, just trust me), thawed and sliced (use a pizza cutter) into 1/2' wide strips (Note: the puff pastry sheets will be in thirds, you will get approximately 6 strips per third)

Whisk together:
1 egg
1 t. water

Roll in:
1/2 c turbinado (raw) sugar

Directions:

Preheat oven to 400; line a baking sheet with parchment paper.
Prepare the sugar cones by wrapping each in foil and coating with non-stick spray (no "forms" to buy and you can use the cones for ice cream later!)

Cut the puff pastry into strips and form horns by wrapping 4 strips of pastry around each mold, overlapping strips to prevent gaps.

Whisk the egg and water together in a small bowl; place turbinado sugar in a shallow disk. Lightly brush each horn in the egg wash, roll in sugar and place on prepared baking sheet.

Bake for 20 minutes or until golden. Cool on a rack for 2 minutes then carefully remove from molds. Cool completely before filling with Bavarian Cream.

Bavarian Cream

Heat:
2 cups whole milk

Whisk together; add and cook:
1/2 c sugar
1/4 c corn starch
1/4 t kosher salt
2 eggs
>Hot milk

Add:
2 T unsalted butter
1/2 t vanilla

Whip; fold in to:

1 c heavy cream
2 T powdered sugar
1 t vanilla

Pastry Cream

Heat the milk in a sauce pan over medium heat until bubbles form around the edge.

Whisk sugar, cornstarch and salt together in a bowl while milk heats. Add the eggs, whisk until smooth, then whisk in half of the hot milk. Return the egg/milk mixture to the remaining milk in the pan; continue cooking over medium, whisking often, until thickened. Boil 1 minute to eliminate starchy taste and thicken further, whisking constantly. (It may look curdled- whisk until lumps disappear and texture is smooth and glossy)

Add the butter and vanilla, stirring until butter is melted. Transfer to a bowl and place the bowl in an ice water bath to cool. (Basically you will put ice and a bit of water in a bigger bowl and place the bowl of pastry cream on top of it. This will cool the cream.) Stir until pastry cream reaches room temperature- about 10 minutes.

Whip the cream, powdered sugar and 1 t vanilla to medium peaks in a large bowl. Fold whippd cream into cooled pastry cream until just incorporated. Cover and chill at least 30 minutes (can be made up to 2 days ahead).

Transfer to a piping bag and pipe into horns.

Feel like chocolate? While the pastry cream is still hot (before you add the whipped cream) stir in 4 oz melted semisweet chocolate until smooth, then cool in the ice water bath. When cooled fold in the whipped cream.

Tip: to free both hands for piping place the horn in a small glass so it stands upright.

Tool Box Cake

OK, so I'm no Ace of Cakes but I can do a decent job of constructing something fun.

It's my brother Jarod's 33rd birthday. And since what he wants we can't buy for him (some special tool that linemen use)he is getting money. So we wanted to package it in a fun way. So it's in the cake. Sure hope he doesn't cut it in half!

Tool Box Cake

So, here's what you need:
1 box cake mix (whatever kind you want)
1 can white frosting (I used cream cheese... Yum!)
1 Wilton's (or other brand) concentrated food coloring gel paste
* You must use a concentrated gel paste to get a red color. I used an entire bottle of food coloring drops and had a lovely (and very manly) dark salmon color.

1 chocolate donut (regular size) for the handle

*Yes, you will have to buy an entire box of donuts. It's a hardship, I know.

3 toothpicks

Plastic tools (or fishing lures or whatever else you might put in a box like this)

Begin by baking the cake in two large (I think they are 7-8 inches long) loaf pans. Fill one with about 2/3 of the cake mix and the other with 1/3. Bake according to directions. Let cool in pan 10-15 minutes before removing.

After removing from pan let cool completely and refrigerate while you mix the frosting color.

Remove the "bottom" of your cake from the refrigerator (it's the bigger one). Because the tools were pretty big I cut out a bit from the center of the cake for the handles. This is also where I hid the money (in a plastic baggie). Now apply a thin layer of frosting to the cake. This is your crumb layer. It doesn't have to be pretty or even. Just a thin layer all over.

Put the bottom back in the refirgerator and remove the top. To give the top more sloped edges I cut the four corners off at an angle and also shaved the squared edges off between the corners. Do a crumb layer of frosting on this piece, too, and refrigerate.

Now take out the bottom again and frost it like you normally would. Place the tools that will be "in" the box where you want them. Use your toothpicks at the rear of the cake to hold the lid in place, just put them in upright and gently set the lid on top the the toothpicks and tools.

Carefully frost the cake - be sure to apply liberally to the back to mask the seam- and arrange any other tools to mask any imperfections you may have. Cut a donut in half and put on top.

Serve and let people ooh and aah over your creation.

Bacon & Egg Pastries

I love Panera. I love their bagels, I love their pastries and I especially love their baked egg soufflés. Mmmm... Yummy and light; eggs, cheese, meat.

I searched for recipes that were do-able for me but never found one that I loved- until my most recent Cuisine magazine came. Their recipe uses frozen puff pastry (one of my favorite convenience foods. I have no problem using it and still calling my food "homemade".)

This recipe uses swiss cheese, bacon, spinach, potatoes and roasted red peppers but you can use any meat/cheese/ veggie combo you want. It's a forgiving recipe.

I was also hesitant because these look difficult. They really aren't. I need to keep reminding myself that pretty food isn't always hard to make.

As for the baking cup a mini quiche pan is ideal but I don't have any of those. I used custard cups. You can also use ramekins.

This is a great recipe for breakfast, a cozy brunch or even for dinner. I serve it with a fresh fruit salad but a regular salad with a vinagrette dressing would be really good with it, too.

Bacon & Egg Pastries

Ingredients
2 strips thick cut bacon, diced
2/3 c white or red skinned potatoes, cubed
1/3 c onion, diced
1/3 c roasted red peppers, diced
1/2 t minced fresh rosemary
1 1/2 c fresh spinach
salt & pepper to taste
2 oz cream cheese, softened
3 eggs
1/4 c milk
1/4 c Gruyere or Swiss cheese, shredded
1 T allpurpose flour
1/2 t kosher salt
1/8 t cayenne
1 sheet puff pastry, slightly thawed (if it's too thawed it will be too sticky)
1 egg beaten with 1 T water

Preheat oven to 400. Coat four 4" quiche pans (or ramekins or custard cups) with non-stick spray and arrange on baking sheet.

Fry bacon in large saute pan over medium heat until crisp. Drain on paper towel lined plate. Remove all but 1 T of drippings and return pan to burner. Add potaotes, onion, peppers and rosemary. Cook, covered, until potatoes are tender, about 8 minutes. Stir in spinach, bacon, salt & pepper. Set aside.

Beat Cream cheese in a bowl with a hand mixer then blend in eggs. Add milk, cheese, flour, salt & cayenne. Beat to blend.

Roll pastry on a lightly floured surface into a 12" square. Cut into four 6" squares. Lightly press each square into prepared pan. Spoon about 1/3 cup potto mixture into each pan then add about 1/3 c of egg mixture on top.

Fold corners of dough onto filling (just meet the tips in the center; they don't have to touch or be even), brush with egg wash and bake until crust is brown and filling is set, 20-25 minutes. Let set 5 minutes beofre removing from pan.

Breakfast Bruschetta

Mother's Day is coming up in just a few weeks. Last year I hosted a brunch for my family in honor of our mother. This recipe was enjoyed by the kids as well as the adults. It's a breakfast take on classic bruschetta.

It's sweet and yummy and so easy to make that you don't even need a special occasion!

Breakfast Bruschetta

Recipe from Cuisine at Home magazine.

2 T sugar
1/2 t ground cinnamon
2 small ciabatta rolls,split, buttered on cut sides and halved
1 c fresh strawberries, hulled and diced
2 T sugar
1 T chopped fresh basil leaves
Juice of 1/2 a lemon
1/4 c sour cream
2 T plain yogurt
2 t honey
1/4 t vanilla extract

Preheat broiler to high with rack 6" from heating element.

Combine sugar and cinnamon in a dish. Sprinkle on buttered sides of bread (you won't use it all) then broil until toasted, 2-3 minutes.

Toss strawberries with sugar, basil, and lemon juice. Stir sour cream, yogurt, honey and vanilla together in a separate bowl.

To assemble: spoon 2 T berries with juice on toasted ciabatta, dollop with sour cream mixture.

Chocolate Dipped Peanut Butter Filled Wafers

OK, I really wasn't sure what to call these cookies as they are something I saw once upon a time and decided to make with my daughters. We had a great time and Brenna was very proud of herself for "making cookies". Plus they are yummy! Kind of like those chocolate covered peanut butter cookies the Girl Scouts sell once a year.

The recipe is in video format so I'll tell you what you need:

A box of vanilla wafer cookies

Peanut butter

Semi-sweet chocolate



You can make as few as 6. (That would be 12 cookies, about 1/2 c peanut butter and 1 oz chocolate)

Boston Cream Cupcakes- Simple and Spectacular

Yet another installment of one item two ways.

This first recipe, Boston Cream Pie Minis, is a simple Kraft recipe. Easy to prepare, easy to share.

The second recipe is more time consuming (all from scratch) recipe from Cuisine magazine. This a much fancier dessert, almost formal.

Both are delicious. So take your pick!

Boston Cream Pie Minis

Prep Time: 1 hr 30 min
Total Time: 1 hr 30 min
Makes:
2 doz. or 24 servings, one cupcake each

1 pkg. (2-layer size) yellow cake mix
1 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
4 squares BAKER'S Semi-Sweet Baking Chocolate

PREHEAT oven to 350ºF. Prepare cake batter and bake in 24 greased medium muffin pan cups (do not put into paper muffin cups!) as directed on package. Cool in pans 10 min. Remove to wire racks; cool completely.

BEAT milk and dry pudding mix with wire whisk 2 min. or until well blended. Let stand 5 min. Meanwhile, use serrated knife to cut cupcakes horizontally in half. Gently stir 1/2 cup of the whipped topping into pudding. Spoon about 1 Tbsp. of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.

MICROWAVE remaining 1 cup whipped topping and the chocolate in small microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted and mixture is well blended. Let stand 15 min. to thicken. Spread onto cupcakes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator.

Boston Cream Cupcakes

These take about half an hour longer to make but are definitely more decadent. Don't waste these on the kids if they are under 12.

Pastry Cream (also great for tart shells and cream puffs)

2 c whole milk

1/2 c sugar

1/4 c cornstarch

1/4 t kosher salt

2 eggs

2 T unsalted butter

1/2 t vanilla extract



Heat milk in a saucepan over medium until it begins to steam and bubbles form around the edges. Remove from heat.



Whisk sugar, cornstarch and salt together in a bowl. Add the eggs and whisk until smooth, the gradually whisk in 1/2 of the hot milk.



Pour the egg mixture into the remaining milk in the pan and return pan to burner. Cook over medium heat, whisking often, until thick. Boil one minute, whisking constantly, to eliminate starchy tastes and thicken a bit more.



Off heat stir in butter and vanilla until butter is melted. Transfer to a bowl and cover with plastic. be sure to press plastic to the surface of the cream to prevent a skin from forming. Chill before using.



Cupcakes
2 3/4 c all purpose flour

1 1/2 t baking powder

1/2 t table salt

2 c sugar

2 sticks unsalted butter (1 c) softened

4 eggs

1 c buttermilk

1 t vanilla extract

1/4 c cocoa powder, sifted

1 t instant espresso dissolved in 2 T hot water



Whisk dry ingredients together in a bowl and set aside.



Cream sugar and butter in a bowl with a hand mixer on medium speed until fluffy, about 5 minutes. Add eggs one at a time, beating well after each addition. Blend in 1/2 the flour mixture, then add buttermilk and vanilla, mix until combined. Add remaining flour and mix until blended. Transfer 2 c batter to a small bowl.



Fold cocoa and espresso mixture (I only used cocoa as I don't like even a hint of coffee in anything) into 2 c batter until incorporated.



Place a heaping Tbsp of chocolate batter at the bottom of each cupcake liner; smooth to cover bottom. Top with vanilla batter, filling to the top. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes.



Cool in pan about 20 minutes and transfer to rack to cool completely. (The cupcakes will spread out on your cupcake pan so have a thin knife available to loosen the tops before you remove the cupcakes).



When cupcakes are completely cool cut them flush with the tops of the liner with a serrated knife. Remove the liner and slather pastry cream on the bottom. Gently press the top back on.

Top with Chocolate Glaze (below) and milk chocolate curls (if you wish) and chill. Bring to room temperature before serving.



Chocolate Glaze

2/3 c heavy cream

2 T light corn syrup

8 oz semi sweet chocolate, finely chopped or chocolate chips



Boil cream and corn syrup in a sauce pan. Off heat whisk in chocolate until smooth. Spread about 2 Tbsp on each cupcake. (If the glaze thickens you can warm it in the microwave for about 30 seconds to make it spreadable.)